Broad bean risotto with asparagus pesto

"Classic Italian risotto has been given a summery spin with crunchy asparagus, broad beans and homemade ricotta cheese and basil pesto. The pesto melts into the cooked dish giving it a vibrant green finish and a wonderful, intense flavour"
Prep time:
10 min
Cook time:
30 min
Servings:
2 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
56
Moderate
Load
55
High

Nutrition per serving:

Calories692.36 kcal35%
Fat19.97 g29%
Carbs98.07 g38%
Sugars4.16 g5%
Protein21.12 g42%
Sodium624.08 mg31%
Fiber10.10 g36%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
56
Moderate
Glycemic Load
55
High

Ingredients

250g bunch asparagus, tips chopped, 100g stalks reserved
1 vegetable stock cube
1 tsp olive oil
1 echalion shallot, diced
1 garlic clove, crushed
150g risotto rice
125ml white wine
200g frozen broad beans, thawed and podded
small handful fresh basil, leaves torn, plus extra to garnish
½ lemon, zested and juiced
3 tsp olive oil
50g ricotta cheese
1 tbsp grated vegetarian hard cheese, plus extra to serve
2 tbsp pine nuts

Directions

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